A delightful focaccia recipe featuring a soft, airy dough, topped with a rich, spiced pumpkin mascarpone whip, perfect for a unique autumn treat. This recipe provides same-day focaccia dough instructions.
1. Make the dough:
- Mix flour, water, yeast, salt, and 25g olive oil until combined.
- Rest for 15 minutes.
- Perform 3 sets of stretch-and-folds every 20 minutes.
- Let the dough rise until doubled in size, about 2 to 3 hours.
2. Prepare the Pumpkin Mascarpone Whip:
- In a medium bowl, combine mascarpone, heavy cream, pumpkin puree, 60g powdered sugar, vanilla extract, 1 tsp cinnamon, ginger, nutmeg, and a pinch of kosher salt. Whisk until smooth and creamy.
3. Pan and proof:
- Generously oil a 9x13-inch pan with olive oil.
- Carefully transfer the risen dough to the pan and gently stretch it towards the corners.
- Rest the dough for 30 to 45 minutes until it becomes puffy.
- Dimple the dough with your fingertips and drizzle lightly with more olive oil.
4. Bake:
- Preheat oven to 450°F (230°C).
- Bake for 20 to 25 minutes, or until the focaccia is golden brown.
- Cool completely on a wire rack.
5. Assemble and Finish:
- Once the focaccia is completely cooled, spread the pumpkin mascarpone whip evenly over the top.
- Dust with powdered sugar and cinnamon sugar. Drizzle with maple syrup if desired before serving.
